Recipe: Moose's Sweet Corn Risotto with Homemade Vegetable Broth (serves 2)

MOOSE'S SWEET CORN RISOTTO

2 medium-size (about 8 inch) ears of corn
2 cups finely chopped mild sweet onion
1 teaspoon (or more) unsalted or salted butter
1 cup Arborio rice or short-grain white rice (such as pearl)
4 cups canned or fresh vegetable broth or regular-strength chicken broth (vegetable broth recipe follows)
1/4 cup (approx) lime juice
2 tablespoons sliced green onion tops or chives
Parmesan cheese, finely shaved
Salt and freshly ground pepper

Husk corn, pull off silk, and rinse ears. In a shallow pan, hold ears of corn upright and, with a sharp knife, cut kernels from cobs. Then with blunt edge of the knife, scrape juice from cobs; reserve juice. Discard cobs, husks and silk.

In a 10-to12-inch frying pan, combine 1 cup onion, butter and 2 tablespoons water. Stir often over medium-high heat until liquid has evaporated and onion is limp, about 5 minutes.

Add rice and stir often until it turns opaque, about 3 minutes. Also heat vegetable broth to simmering; keep warm.

Add 2 tablespoons lime juice and 3 cups broth to rice. Stir often until liquid is absorbed, about 10 minutes.

Add 1 more cup broth, corn kernels and juice and remaining onion. Stir often until rice is tender to bite and mixture is creamy, 6 to 7 minutes.

Spoon risotto into warm, wide soup bowls; sprinkle with green onion and top with parmesan slivers. Season to taste with remaining lime juice, salt and pepper.

Makes 2 servings

VEGETABLE BROTH
Makes about 4 cups

Peel and coarsely chop:
1 medium-size (1/2 lb) russet potato
1 large (about 1/2 lb) onion
1 large (about 1/4 lb) carrot
1 stalk celery

Put vegetables in a 3-to 4-quart pan and add 5 cups water. Cover and bring to a boil over high heat; simmer gently 45 minutes.

Line a strainer with 2 layers of damp cheesecloth; pour liquid through cloth into a bowl. If making ahead, cover and chill up to 3 days; freeze to store longer.

From: Lance Dean Velasquez/Moose's Restaurant/San Francisco
Source: Sunset Magazine/September 1994